Preparation

1. Defrost the salmon and yellowtail in cold water for half an hour and the tuna in ice water. When all the fish has defrosted, remove it from the packaging and pat it dry with kitchen paper.
2. Take a long, thin and sharp kitchen knife to cut the sashimi. When cutting, first bring down the lower part of the knife (closest to the handle) and then in a smooth movement bring down the front (towards the tip of the knife). Chef Ohtawara shows how to do this in this Hokkai Tutorial.
3. Serve the chopped sashimi on a plate, platter or shelf and garnish with shiso leaves or arugula. Use soy sauce and wasabi to your linking when eating.